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Pumpkin Risotto

This creamy pumpkin risotto is the savory pumpkin recipe you never knew you needed. With tender arborio rice in a creamy pumpkin sauce infused with crispy sage, savory bacon and a just a hint of fall spice, it's the perfect way to embrace those classic autumn flavors.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Mains
Keyword: pumpkin and risotto, pumpkin risotto, pumpkin risotto recipe, recipes pumpkin risotto, risotto recipe pumpkin, risotto recipes pumpkin
Servings: 8
Calories: 355kcal

Ingredients

  • 1/2 pound thick cut bacon sliced into lardons
  • 8 - 10 leaves fresh sage
  • 1 small onion diced (about 3/4 cup)
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 1 cup pumpkin puree
  • 1 cup water
  • 1 teaspoon vinegar used red wine, but any would work
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon optional
  • 1/4 cup pine nuts optional, for garnish

Instructions

  • Cook the bacon. Heat a large skillet over medium heat. Add bacon strips and cook, stirring as needed, until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan leaving the grease. Transfer bacon to a paper towel lined plate and set aside for later.
  • Crisp the sage. Add sage leaves and fry until crispy, about 1 minutes. Remove from pan and reserve for later with the bacon.
  • Sauté the aromatics. Add onions and cook until tender, about 5 minutes, stirring occasionally.
  • Stir in the rice. Stir in rice and allow it to toast and absorb the excess bacon grease.
  • Deglaze the pan. Pour in white wine and all the rice to absorb it, deglazing the pan as needed.
  • Simmer. Continue to cook the rice by adding 1/2 cup increments of chicken stock and stirring between each addition, until fully absorbed.
  • Toast the nuts. While the risotto cooks, crumble the cooled sage for garnish and toast the pine nuts in a small skillet over low heat until fragrant and lightly golden.
  • Add the pumpkin. Stir in pumpkin, vinegar, nutritional yeast and water. Continue to cook, stirring frequently until the rice is tender.
  • Finish the dish. Stir in nutmeg and cinnamon, and adjust seasoning with salt & pepper to taste. Then, stir in about 3/4 of the cooked bacon.
  • Garnish. Garnish with the remaining bacon, crumbled sage and pine nuts.

Video

Nutrition

Serving: 0.75cup | Calories: 355kcal | Carbohydrates: 39g | Protein: 11g | Fat: 16g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin C: 2mg